In article >,
"Janet" > wrote:

> Mark Thorson wrote:
> > sf wrote:
> >>
> >> I think I'll have these with my standing rib roast and Yorkshire
> >> pudding on Christmas Eve. I was thinking about creamed spinach, but
> >> this can bake while the Yorkie bakes (I make one huge one that is cut
> >> into wedges). I'll use thawed and well squeezed out frozen spinach
> >> though.
> >>
> >> Parmesan Spinach Cakes
> >
> > That looks like a really good recipe, except they are
> > made in the oven. My mom always made them pan fried.
> > I'll have to ask her if she has a recipe. I love
> > spinach. Just a minute ago I polished off a bowl
> > of creamed spinach. Mmm . . . that was good, and
> > healthful (if you don't eat it all the time).
>
> I LOOOOVE creamed spinach. In virtually every guise.
>
> A couple months ago I had some at a restaurant in NYC that appeared to have
> been made with a wild mushroom broth, possibly dried mushroom soaking
> liquid...unusual, the creamy part was actually brown. Very good for a change
> of pace.

I always save my soaking water from rehydrating dried shitakes and add
it to stock... ;-d I also started keeping the hard stems from them in
the freezer and adding them to stock making stuff.

Works a treat for an extra depth of flavor.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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